What's for dinner then, Claude?
Gratin of crayfish, poulet de Bresse en ressie, strawberries and cream.
How about a pre-dinner snifter?
Negronis - Campari, gin and red vermouth, a little soda and lots of ice.
What's the venue?
At home in the garden on a hot summer's day.
Who's on the pots and pans?
Alain Chapel on starters, Fernand Point on main course and Fredy Girardet on dessert. Why? Because, to my regret, I missed the opportunity of working with these chefs.
What wines would you serve?
To start, a German Riesling Sp„tlese, then a fine white Burgundy, and to finish perhaps a Veuve Cliquot La Grande Dame.
What would be in the bread basket?
Chris Bradley's sourdough bread (from Mr Underhill's, Ludlow).
Who's on the guest list?
My lovely wife, Claire, my parents and parents-in-law, my brother and brothers-in-law, Anthony Demetre from Putney Bridge and his girlfriend, Fred, Wayne and Smithy, Didier, Flea and Chilli.
Background noise?
Some mad Irish dancing music.
And who would be banging it out?
The Levellers.
Flowers?
Freesias - they smell so nice but aren't overpowering.
Dress code?
Flip-flops, shorts and a T-shirt.
What critic would you ban at the door?
A compromised one.
What about an after-dinner speaker?
Basil and Sybil Fawlty.
And for coffee?
A good espresso.
Whose petits fours would you serve?
David Everitt-Matthias's from Le Champignon Sauvage, Cheltenham.
You'd serve cheese?
Yes - St Marcellin, Gorgonzola and Beaufort.
Which of your dishes would you like to be remembered for?
Hazelnut mille feuille, butternut squash ice-cream.